Put the flour into a bowl, sprinkle the salt on top and then add the ghee into the flour. Mix it a little bit and then slowly start pouring water into the flour as well. Keep on kneading while adding the water. When all water is added, knead the dough nicely with both hands.

Once the dough is well mixed, you separate it into 12 pieces. Roll them to balls and place them aside.

Wash the radish, cut off the green end and peel it. Grate it into thin strips and place it into a separate bowl.

Pick up one of the balls as well as a rolling pin and roll the ball a little bit, so that you get a thick, flat circle. Now take a teaspoon of the grated radish and place it in the middle of this circle. Fold the sides in and thus enclose the radish from all sides with dough. This should be easy – if it is too much radish, take out a bit and try again. Roll it in between your hands, so that you again have a ball, this time a stuffed one. Do this with all 12 balls. Due to different sizes of radish, you may have a rest of the radish which you can use for a salad for example.

Take one of the stuffed balls and dip it slightly in dry flour. Place the ball on a lightly floured surface and roll it out to an even flat bread of a height of about three to five millimeters.

Heat up a pan. When it is hot, turn the heat down on medium and place the parantha inside. Let it get baked on one side. Once it is dry on that side, turn it around. Take a teaspoon, dip it in oil and spread it lightly on the pre-baked side. Turn the parantha around, spread again a little bit of oil on the side which is on top and, with a spatula, slightly press on the bread. Turn it around again and bake it evenly from both sides.

While you are baking one parantha, you can start rolling the next one. Once the first one is golden, take it off and place it into a hotpot or on a plate into the slightly warmed oven so that it doesn’t get cold. In this way you will get all 12 paranthas nicely baked and warm for eating!

Enjoy!